Seafood taco seasoning

  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons brown sugar
  • 1 teaspoon dried oregano
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground red pepper

For 2 fish fillets or 16 shrimp

Portobello Mushroom Marinade

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons juice from 1 lemon
  • 1 tablespoon Dijon mustard
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1 teaspoon finely minced thyme leaves
  • 1 teaspoon Kosher salt
  • 4 portobello mushrooms, stems removed and scrubbed clean

Marinade for 30 minutes in a ziploc bag.

Stir Fry Sauces

Dark Sauce 1
E.g. beef & broccoli

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • ¼ teaspoon sesame oil
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 4 tablespoons water

Dark Sauce 2
E.g. beef & asparagus

  • 1 tablespoon oyster sauce
  • 1 tablespoon black/dark soy sauce, for coloring
  • 1 teaspoon sugar
  • 2 teaspoons Shaoxing wine
  • 2 tablespoons cornstarch
  • ½ cup water
  • Pinch of salt

Light Sauce
E.g. mushroom chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sugar
  • 3 dashes white pepper
  • 1/8 teaspoon sesame oil
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • Salt, to taste

Garlic, Ginger, and Soy Marinade

For steak

  • ⅓ cup Soy Sauce
  • 3 tablespoons Vegetable Oil
  • 3 tablespoons toasted sesame oil
  • 3 medium cloves garlic, pressed through garlic press or minced (about 1 tablespoon)
  • 1 inch piece fresh ginger, minced (about 1 tablespoon)
  • 2 tablespoons Dark Brown Sugar
  • 2 teaspoons grated orange zest from 1 orange
  • ½ teaspoon red pepper flakes
  • 1 medium scallion, sliced thin

Lemon garlic marinade for chicken

For 2 lbs of chicken or white meat:

  • 1 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp sugar
  • 1 ½ tsp salt
  • ½ tsp pepper
  • 3 garlic bulbs, minced
  • 2 tbsp water 

Whisk together ingredients medium bowl. Place marinade and chicken in gallon-size zipper-lock bag and toss to coat; press out as much air as possible and seal bag. Refrigerate 30 minutes, flipping bag after 15 minutes.

Mushroom Ragu

  • 1 oz dried porcini mushrooms, rinsed well
  • 1 cup mushroom or chicken broth
  • 1 small onion, minced fine
  • ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
  • 3 tbsp olive oil
  • 4 medium garlic cloves, peeled and sliced thin
  • 1 tbsp tomato paste
  • 2 tsp minced fresh rosemary leaves
  • 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
  1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
  2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
  3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
  4. Serve with zucchini noodles or spaghetti, top with parmesan.

Lamb and Sweet Pepper Ragù

Could also be beef ragu, just swap out for ground beef and beef stock. Best served with rigatoni or thick spaghetti.

  • 1 lb. ground lamb
  • 3 bay leaves
  • 3 cloves garlic, minced
  • 1 onion, minced small
  • 1 tsp rosemary
  • 1 tsp oregano
  • ½ cup dry white wine
  • 1½ cups lamb stock
  • 28 oz. whole peeled tomatoes, crushed by hand, or diced tomatoes
  • 2 large red bell peppers, stemmed, seeded, quartered and sliced ¼″ thick
  1. Heat some olive oil in a 6-qt. saucepan over medium-high. Cook onion, garlic, rosemary, oregano, bay leaves, salt and pepper until softened, about 5 mins.
  2. Add lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. 
  3. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.
  4. Using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.